Chicken a la King Recipe

Chicken a la king is a favourite supper around here.  I like it because it’s a different way to use leftover roast chicken.  Or you can cook up chicken just for this dish.   It’s really yummy with Tenderflake puff pastry cups or you can make cups with bread in the oven (the original way).  This recipe comes from my Great-Grandma’s  Kate Atkin cookbook.

Chicken a la King

3-4 lb chicken (or 3 c cooked chicken)

1 onion                               2 whole cloves

1 1/2 t salt                         water to cover (or 1 1/2 c stock)

3 T butter                           3 T cornstarch

2 T green relish               3/4 c milk or cream

1 egg

If you are starting with raw chicken:

Stick cloves in onion and add chicken.  Cover with water and simmer until tender.  Take chicken off the bones and dice (bite size).  Save 1 1/2 c of the broth.

If you are using leftover chicken:

Dice chicken bite size, you need about 3 cups and need 1 1/2 c stock.

In a medium size sauce pan, melt butter and cook relish until tender.  Add cornstarch and cook for a few minutes.  Add stock.  Stir and cook until thick (you want it fairly thick at this point).  Add the egg, milk and chicken.  Heat gently until hot -DO NOT BOIL.